By Chef: Gena Hemshaw
Posted: March 4, 2013
This recipe by Gena Hemshaw of Choosing Raw was inspired by Sarah Brown’s BBQ Zucchini Chips from her new book The Queer Vegan Cookbook. Made with an raw, homemade BBQ sauce, these zucchini chips are low-temperature dehydrated to preserve nutrients and enzymes, and are also 100% gluten free!
Yield: 25 chips
- 1 cup sundried tomatoes, soaked in warm water for an hour or so and drained of liquid
- 2 pitted medjool dates
- 1 tbsp blackstrap molasses (you can omit to make this recipe strictly raw)
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp nama shoyu or tamari
- 2 tsp chili powder
- 1 small clove garlic
- 1 tsp smoked paprika
- 1 1/2 cup water
- 1 large zucchini
1) Begin by blending everything except for the zucchini in a high speed blender till smooth. Add more water if the sauce is too thick!
2) Slice zucchini into slices that are about 1/4 inches thick. Pour about a cup of the barbeque sauce over them, and make sure they’re well covered.
3) Lay the zucchini chips onto a Teflex-lined (or parchment lined) dehydrator sheet. Dehydrate at 115 degrees for about 6 hours. Flip and dehydrate for another 2 hours. Enjoy.
Recipe makes about 25 chips and 2 cups of sauce.